- 12 jucing oranges
- 1 1/2 cups water
- 1 cup honey
- 2 cups sugar
- 1/4 teaspoon salt
- 1 cup fresh orange juice
- 1/2 cup plus 2 tablespoons Cointreau
Remove zest from 3 oranges in long wide strips with a vegetable peeler, removing any white pith from zest with a paring knife, and add to a pan.
Fill pan three-fourths full with cold water and bring to a boil. Boil 1 minute, then drain in a sieve. Return zest to pan and refill with cold water.
Bring to a boil, then reduce heat and simmer, uncovered, 10 minutes. Drain zest. Repeat simmering with more cold water for another 10 minutes, then drain. .
Bring 1 1/2 cups water, 1 cup sugar, and salt to a boil in saucepan, stirring until sugar is dissolved.
Add zest and gently simmer, uncovered, stirring occasionally, until zest are completely translucent and syrup is thickened, 15 to 20 minutes.
Drain candied zest in a sieve, discarding syrup.
Meanwhile, cut orange in half. Remove ½ inch from top and bottom half.
Cut peel and pith from sides (leaving no white parts) with paring knife. Slice the oranges into ¼ inch thick slices.
Bring honey , orange juice, 1/2 cup Cointreau, and remaining cup sugar to a boil in a deep 12-inch heavy skillet, stirring until sugar and honey is dissolved, then boil for 3 minutes.
Add orange slices, and simmer, for 5 minutes. Transfer oranges with a slotted spoon to a serving dish.
Add candied zest to syrup and boil over moderate heat, uncovered, until syrup is thickened and mixture is reduced to about 1 1/4 cups, 10 to 15 minutes.
Remove from heat and stir in remaining 2 tablespoons Cointreau.